Growing up, we loved to eat ketchup with anything and everything. Be it chapathi, dosa, sandwich, pizza, puffs, rolls you name it. So it was a staple in our kitchen pantry. I always thought ketchup had to be store-bought and never thought of making it myself. Enter corona virus and quarantine life. We ran out of ketchup and the shop that I used to buy from didn’t carry it. So now I had to DIY it and googled the recipe and I couldn’t believe how easy it was to make it at home.I have already made it twice now and I’m blown away with the texture and taste which is just like store bought ketchup. Here’s how I make it.
You will need
Tomato- 1 Kg, diced roughly
Onion- 1/2 , diced roughly
Beetroot- 1/2, diced roughly
Ginger- 1 small piece
Vinegar- 1/4 cup (I used apple cider vinegar, you can use white vinegar too)
Red chili- 1
Sugar- 1/2 cup (I used brown sugar)
Salt- to taste
Water- 1/4 cup
- In a cooker, add in tomatoes, onion, beetroot,ginger, red chili, water and some salt.
- Cook for 3 whistles and let the pressure settle.
- Blend it well with an immersion blender or any blender into a smooth paste.
- Strain it well by pressing the puree.
- Heat a pan and transfer the puree into the pan.
- Add in sugar,vinegar and some salt. Give it a nice mix.
- Cook it on medium flame until it get nice and thick.
- Once it thickens and the texture looks like that of a ketchup, it’s done.
- Cool it and transfer it into a air-tight container. Refrigerate and use it within a month.